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Patrick Dunne has made a career of collecting and researching the history of fascinating and beautiful culinary implements and his accumulated knowledge is ripe for collecting in a book. From absinthe spoons to café-au-lait bowls, he illuminates a wide variety of subjects with verve and authority. Lavishly illustrated, part food history, part a connoisseur's handbook, the epicurean collector will appeal to a broad readership interested in antiques as well as the more general areas of food presentation, entertaining, and style at the table.
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